Prepare for a fun day at the beach with smarter and safer food choices! While packing your favorite items like swimsuits, towels, hats, and sunscreen, make sure to also consider the food safety experts’ recommendations. Leaving fresh foods out in temperatures above 40 degrees Fahrenheit for more than four hours can create a breeding ground for bacteria that causes foodborne illness. The “danger zone,” according to the U.S. Department of Agriculture, requires vigilance, especially on hot and sunny days when the outside temperature rises to nearly 90 degrees. In such cases, the risk window reduces to just an hour.
Therefore, it’s best to avoid certain foods like fresh produce and choose items that are less prone to spoiling. Foods like cut leafy greens, cut tomatoes, and cut melon can create a favorable environment for bacteria to grow. Similarly, meat and poultry should be kept frozen or packed with enough ice to stay cool. To avoid any cross-contamination or spoilage, you may pack raw proteins in separate coolers and discard anything that seems off.
While commercial mayo is less susceptible to bacteria growth, mayo-based salads tend to spoil quickly, so storing them in a cooler with ice is advisable. Additionally, drinking alcohol on an empty stomach can lead to quicker absorption and dehydration, resulting in an unpleasant hangover. So, it’s better to pack some water, slow-release foods, and a little protein to help prevent the absorption of alcohol.
Keep these tips in mind to ensure a fun and healthy day at the beach!
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